If you love the comforting flavors of sausage rolls but want a fun twist, then you must try this Sausage Roll Muffins Recipe. These delightful muffins pack all the savory goodness of sausage wrapped up in a cheesy, veggie-studded muffin batter that bakes golden and fluffy every time. Perfect for breakfast, brunch, or a snack, this recipe combines simple ingredients into a mouthwatering treat that’s sure to become a household favorite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these sausage roll muffins unforgettable. Each component plays a key role—from the self-rising flour that gives the muffins their tender crumb to the fresh chives that add a pop of color and a subtle oniony punch.
- Self-rising flour: Provides the perfect lift and structure so your muffins are fluffy, not dense.
- Salt: Enhances all the flavors and balances the richness of the cheese and sausage.
- Black pepper: Adds a gentle heat that complements the savory sausage beautifully.
- Granulated garlic: Brings warm, aromatic depth to the batter.
- Granulated onion: Lends a subtle sweetness and savory note to the mix.
- Paprika: Adds color and a hint of smoky flavor.
- Grated Cheddar cheese: Melts into the muffins, creating pockets of cheesy goodness.
- Grated carrot: Adds moisture and a touch of natural sweetness without overpowering the savory focus.
- Grated zucchini: Keeps the muffins moist and tender with a fresh, light texture.
- Sliced fresh chives: A perfect garnish that adds brightness and a mild onion flavor.
- Buttermilk: The secret to tender, moist muffins with a slight tang.
- Whisked egg: Binds everything together for a smooth batter.
- Italian sausage (casings removed): The star ingredient—juicy, savory, and full of herbs and spices.
- Tomato chutney or tomato bacon jam: For serving, these condiments add a delightful sweet and tangy contrast.
How to Make Sausage Roll Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by heating your oven to 400°F (200°C). Give your muffin tin a good grease or line it with paper liners to prevent sticking and make cleanup a breeze. This sets the stage for your muffins to bake evenly and pop out easily.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together self-rising flour, salt, black pepper, granulated garlic, granulated onion, and paprika. This blend of spices and seasoning is what makes the batter burst with flavor, creating a savory base for your muffins.
Step 3: Mix in the Cheese, Veggies, and Wet Ingredients
Add your grated Cheddar cheese, grated carrot, grated zucchini, and fresh chives to the dry mixture. Pour in the buttermilk and whisked egg, then stir gently until just combined. Don’t overmix—this ensures your muffins will remain tender and moist.
Step 4: Portion the Batter Into the Muffin Tin
Divide the batter evenly among the 12 muffin cups. This helps maintain uniform baking so every muffin cooks through perfectly and has that irresistible golden crust.
Step 5: Shape and Add the Sausage Topping
Take your Italian sausage and divide it into six equal portions, then roll each into smooth balls. Place one sausage ball on top of the batter in every other muffin cup. This creates that signature “sausage roll” feeling on a muffin base, adding flavor and texture contrast.
Step 6: Bake Until Golden
Bake your sausage roll muffins for about 20 minutes, or until they turn a beautiful golden brown and a toothpick inserted into the center comes out clean. This ensures the batter is cooked through while the sausage tops get juicy and flavorful.
Step 7: Cool and Garnish
Once baked, let the muffins cool slightly in the pan. Finish them off with a sprinkle of fresh chives for an extra fresh hit, and get ready to serve with your favorite tomato chutney or a smoky tomato bacon jam for a perfect flavor pairing.
How to Serve Sausage Roll Muffins Recipe
Garnishes
A fresh sprinkle of chopped chives or a smidgen of finely chopped parsley adds some vibrant green color and a gentle oniony brightness, perfectly balancing each bite of the rich sausage roll muffins.
Side Dishes
These muffins shine best when paired with simple sides like a crisp green salad or roasted veggies. A tangy coleslaw or even a lightly dressed cucumber salad can cut through the richness and provide refreshing contrast.
Creative Ways to Present
For a brunch party, serve these muffins warm on a wooden board with small bowls of tomato chutney, spicy mustard, and homemade pickles. You can also slice them in half and layer with crisp lettuce and a dollop of aioli to transform them into mini sandwich bites that delight the eye and palate.
Make Ahead and Storage
Storing Leftovers
Your sausage roll muffins keep beautifully in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week, making them perfect for quick breakfasts or snack options.
Freezing
These muffins freeze wonderfully. Once fully cooled, wrap them individually in plastic wrap and place in a freezer bag. They’ll last for up to three months, so you can enjoy the Sausage Roll Muffins Recipe anytime cravings strike.
Reheating
For best results, thaw frozen muffins at room temperature then warm in a 350°F (175°C) oven for 8–10 minutes. Microwaving is quicker but can sometimes make them a bit soggy. The oven brings back that crispy, fresh-baked texture.
FAQs
Can I use a different type of sausage?
Absolutely! While Italian sausage adds great flavor, you can use breakfast sausage, chorizo, or even plant-based sausage alternatives to suit your taste or dietary needs. Just remember to remove the casing before baking.
What if I don’t have self-rising flour?
If self-rising flour isn’t on hand, combine 1 1/2 cups all-purpose flour with 1 3/4 teaspoons baking powder and 1/2 teaspoon salt to create your own. This substitute will give your muffins the right lift.
Can I add more vegetables?
Yes! Feel free to experiment with finely chopped bell peppers, corn kernels, or even spinach to boost nutrition and flavor. Just keep veggies finely grated or chopped so they blend well with the batter and cook evenly.
Is there a dairy-free version?
You can substitute buttermilk with a dairy-free milk plus a tablespoon of lemon juice or vinegar to mimic that tang. Use dairy-free cheese to keep the muffins moist and flavorful without dairy, and you’ll still have a delicious outcome.
How do I prevent the muffins from sticking to the tin?
Greasing the muffin tin thoroughly or using quality paper liners is key. Also, allow muffins to cool for a few minutes before gently loosening them with a knife if needed. This helps maintain their shape and makes removal easy.
Final Thoughts
Trust me, once you make this Sausage Roll Muffins Recipe, it will become a staple meal that your family and friends ask for again and again. It’s a simple, hearty, and unbelievably tasty way to enjoy all the savory joys of sausage rolls in the convenient form of a muffin. Give it a try—you won’t regret it!
Print
Sausage Roll Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Sausage Roll Muffins are a savory and satisfying twist on traditional sausage rolls, combining flavorful Italian sausage with a cheesy, vegetable-packed muffin batter. These easy-to-make muffins are perfect for breakfast, brunch, or a snack, served warm with tomato chutney or bacon jam for an extra burst of flavor.
Ingredients
Muffin Batter
- 1 1/2 cups self-rising flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/4 tsp paprika
- 1 1/2 cups grated Cheddar cheese
- 1 small grated carrot
- 1 small grated zucchini
- 1/4 cup sliced fresh chives
- 1 cup buttermilk
- 1 large whisked egg
Other
- 2 hot or mild Italian sausage casings (removed)
- Tomato chutney or tomato bacon jam for serving
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Grease a standard muffin tin or line it with paper liners to prepare for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the self-rising flour, salt, black pepper, granulated garlic, granulated onion, and paprika to evenly distribute the spices.
- Add Wet Ingredients and Veggies: Add grated Cheddar cheese, grated carrot, grated zucchini, sliced fresh chives, buttermilk, and the whisked egg to the dry ingredients. Stir the mixture until just combined, being careful not to overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Prepare Sausage Topping: Divide the sausage into six equal pieces. Roll each piece into a smooth ball and place one sausage ball on top of the batter in each muffin cup.
- Bake: Bake the muffins in the preheated oven for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly. Garnish with additional chives if desired and serve warm with tomato chutney or tomato bacon jam for dipping.
Notes
- You can use either hot or mild Italian sausage depending on your spice preference.
- If you don’t have self-rising flour, make your own by combining 1 1/2 cups all-purpose flour with 2 tsp baking powder and 1/2 tsp salt.
- For extra moisture, you can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice.
- Feel free to add other grated vegetables like bell peppers or spinach for variety.
- These muffins are best served warm but can be stored in the refrigerator for up to 3 days and reheated before serving.
